Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450 g Fettuccine pasta; 113 g Unsalted butter; 240 ml Heavy cream (30-35% fat); 120 g Freshly grated Parmigiano-Reggiano cheese; 2 cloves Garlic, minced (optional); null to taste Salt; null to taste Freshly ground black pepper

Difficulty

easy

Time

25m

Price Category

average

Calories

High

Fettuccine Alfredo is a classic Italian pasta dish that captivates with its simplicity and rich flavors. A creamy, buttery, and Parmesan sauce embraces fresh fettuccine pasta, creating an elegant dish that can be prepared in moments. It's a perfect choice for a quick weeknight dinner or a special occasion. Prepare this timeless favorite and enjoy the essence of Italian cuisine!

ingredients

4 Servings

450 g Fettuccine pasta113 g Unsalted butter240 ml Heavy cream (30-35% fat)120 g Freshly grated Parmigiano-Reggiano cheese2 cloves Garlic, minced (optional)0 to taste Salt0 to taste Freshly ground black pepper

Steps

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup (240 ml) of the pasta cooking water. Drain the pasta and set aside.

Prepare the Sauce

While the pasta cooks, in a large skillet or saucepan over medium heat, melt the butter. If using garlic, add it and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, then immediately reduce heat to low. Let it simmer for 2-3 minutes until slightly thickened.

Combine and Finish

Add the drained pasta to the cream sauce. Gradually add the grated Parmigiano-Reggiano cheese, stirring constantly until the cheese is fully melted and the sauce coats the pasta beautifully. If needed, add a splash of the reserved pasta water to achieve your desired consistency. Season with salt and freshly ground black pepper to taste.

Serve Immediately

Serve immediately, garnished with extra grated Parmesan and a sprinkle of black pepper. Enjoy!

Extra Tips

► Always use freshly grated Parmesan cheese; it melts better and makes the sauce creamier.

► Don't overcook the pasta! It should be al dente, as it will continue to soften in the sauce.

► If the sauce becomes too thick, add a splash of pasta water to loosen its consistency.

Nutrition

	Per 100g	Per Serving 250g
Calories	350 kcal	875 kcal
Protein	10g	25g
Fat	25g	62.5g
Carbohydrate	20g	50g
Fiber	1g	2.5g
Sugar	1g	2.5g